Michael’s Cucumber Salad (recipe inspired by Ming Tsai)
Sometimes I work my way backward with a menu, from the dessert to the main dish, or from the appetizer or side dish to the entree. Today I was hungry for my cucumber salad and decided to make one of my favorite main dishes ever: Korean-Style Grilled Flank Steak. The sweet cucumber salad balances out the spiciness of the steak. I prefer to make this healthy and delicious salad with hothouse cucumbers, which have a thin skin. In order to make the dressing you will need to find an asian grocery store which stocks a few basic Japanese items.
- 1/2 cup aji-mirin (Kikkoman brand)
- 1/2 cup rice vinegar (Nakano brand, unseasoned)
- 1 teaspoon sugar
- 1 teaspoon wasabi paste, or to taste
- 1 large hothouse cucumber (18 ounces), sliced
- 1 1/4 cups sliced carrots (6 ounces)
- 1/4 large red onion (2 1/2 ounces), chopped
To make the dressing whisk together the aji-mirin, rice vinegar, sugar, and wasabi paste in a medium size bowl. Add cucumbers, carrots, and red onion, and toss well. Let the flavors combine in the refrigerator for an hour or more.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: email@example.com